Sweet Potato and Black Bean Chili is the perfect meal for a quick, hearty, and nutritious dinner. Packed with bold flavors, this dish blends the earthy sweetness of sweet potatoes with the rich and smoky taste of black beans, making it a crowd-pleaser for weeknights or casual gatherings. This vegetarian chili is not only quick to prepare but also loaded with vitamins, protein, and fiber, ensuring a wholesome meal in every bite. Whether you’re looking for a comforting dish for chilly evenings or a versatile recipe for meal prep, this chili checks all the boxes.
Ingredients:
For a pot of delicious Sweet Potato and Black Bean Chili, you’ll need the following:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 jalapeño, seeded and diced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- One can (15 oz) diced tomatoes (with juices)
- 1 cup vegetable broth or water
- 1/2 cup frozen or fresh corn
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Preparation:
Step 1: Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small, evenly sized cubes. Set them aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, bell pepper, and jalapeño. Cook for an additional 2 minutes until fragrant.
Step 3: Toast the Spices
Add cumin, smoked paprika, chili powder, coriander, and cayenne (if using) to the pot. Stir well to coat the vegetables with the spices, letting the mixture cook for 1-2 minutes to release their aromas.
Step 4: Cook the Sweet Potatoes
Add the diced sweet potatoes to the pot and stir everything together. Pour in the vegetable broth or water and bring the mixture to a gentle simmer. Cover and let it cook for about 10 minutes, or until the sweet potatoes begin to soften.
Step 5: Combine the Beans and Tomatoes
Stir in the black beans, diced tomatoes (with their juices), and corn. Reduce the heat to low and let the chili simmer uncovered for an additional 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Step 6: Final Touches
Season the chili with salt, pepper, and lime juice. Adjust the seasoning to your taste.
Step 7: Serve and Garnish
Ladle the chili into bowls and garnish with fresh cilantro. Serve warm with your favorite toppings or sides.
Variation:
- Protein Boost: Add a can of chickpeas or a cup of cooked quinoa to make the dish heartier.
- Smoky Flavor: Incorporate chipotle peppers in adobo sauce for a deeper smoky flavor.
- Creamy Twist: Stir in a dollop of Greek yogurt or coconut cream before serving for a creamy texture.
- Cheesy Option: Sprinkle shredded cheddar cheese or crumbled feta on top for a savory finish.
Cooking Notes:
- Cut the sweet potatoes into small cubes for quicker cooking.
- Adjust the chili’s heat level by modifying the amount of jalapeño, cayenne, or chili powder.
- If the chili thickens too much, add a splash of water or broth to reach your desired consistency.
- The flavors intensify over time, making it perfect for leftovers.
Serving Suggestions:
- Serve with crusty bread or cornbread for a complete meal.
- Pair with tortilla chips or baked pita chips for dipping.
- Top with avocado slices, a dollop of sour cream, or sliced green onions for added texture and flavor.
- Add a side of steamed rice or quinoa to stretch the servings further.
Tips:
- Use fresh sweet potatoes for the best flavor and texture.
- Prep ingredients ahead of time to make the cooking process seamless.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat gently on the stove or microwave, adding a splash of water if needed.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information:
Calories: Approximately 250 per serving
Protein: 8g
Sodium: 500mg (adjustable depending on broth and added salt)
FAQs:
-
Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes are recommended for better texture and flavor. -
Is this recipe freezer-friendly?
Absolutely! Let the chili cool completely, then store in airtight containers in the freezer for up to 3 months. -
How can I make this chili spicier?
Add more jalapeño, cayenne pepper, or a dash of hot sauce to increase the heat. -
Can I make this in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion:
Sweet Potato and Black Bean Chili is a delightful dish that proves comfort food can also be nutritious. Its bold flavors, vibrant colors, and wholesome ingredients make it a go-to recipe for vegetarians and meat-lovers alike. Easy to prepare and versatile to serve, this chili is perfect for weeknight dinners, meal prep, or even entertaining guests. With every spoonful, you’ll enjoy the hearty warmth and richness of a dish that’s as satisfying as it is simple. So, grab your pot and enjoy a quick chili feast that nourishes both the body and soul.
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Quick Sweet Potato and Black Bean Chili Feast
- Total Time: 40 minutes
Ingredients
Ingredients:
For a pot of delicious Sweet Potato and Black Bean Chili, you’ll need the following:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 jalapeño, seeded and diced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) black beans, drained and rinsed
- One can (15 oz) diced tomatoes (with juices)
- 1 cup vegetable broth or water
- 1/2 cup frozen or fresh corn
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
Step 1: Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into small, evenly sized cubes. Set them aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, bell pepper, and jalapeño. Cook for an additional 2 minutes until fragrant.
Step 3: Toast the Spices
Add cumin, smoked paprika, chili powder, coriander, and cayenne (if using) to the pot. Stir well to coat the vegetables with the spices, letting the mixture cook for 1-2 minutes to release their aromas.
Step 4: Cook the Sweet Potatoes
Add the diced sweet potatoes to the pot and stir everything together. Pour in the vegetable broth or water and bring the mixture to a gentle simmer. Cover and let it cook for about 10 minutes, or until the sweet potatoes begin to soften.
Step 5: Combine the Beans and Tomatoes
Stir in the black beans, diced tomatoes (with their juices), and corn. Reduce the heat to low and let the chili simmer uncovered for an additional 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Step 6: Final Touches
Season the chili with salt, pepper, and lime juice. Adjust the seasoning to your taste.
Step 7: Serve and Garnish
Ladle the chili into bowls and garnish with fresh cilantro. Serve warm with your favorite toppings or sides.
Notes
- Cut the sweet potatoes into small cubes for quicker cooking.
- Adjust the chili’s heat level by modifying the amount of jalapeño, cayenne, or chili powder.
- If the chili thickens too much, add a splash of water or broth to reach your desired consistency.
- The flavors intensify over time, making it perfect for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 500mg (adjustable depending on broth and added salt)
- Protein: 8g